Method and System for in-Cup Dispensing, Mixing and Foaming Hot and Cold Beverages From Liquid Concentrate

ABSTRACT

Liquid food dispensing device ( 1 ) for dispensing hot or cold beverages or other liquid foods without using any mixing or whipping chambers comprising at least one liquid component source ( 30, 31 ) and a diluent source ( 18 ), a delivery device and at least one diluent nozzle and one food component nozzle wherein the delivery device and diluent and food component nozzles are configured for ejecting at least one stream ( 6   a,    6   b ) of diluent at a predetermined spatial configuration inside a container ( 10 ) and within a velocity range effective to create turbulence and mix the food component so to produce the food product such as the hot or cold beverage.

FIELD OF THE INVENTION

The present invention relates generally to a liquid food dispensingapparatus. More particularly the invention concerns a dispenser systemand a method for dispensing hot or cold beverages or the likereconstituted from liquid concentrates which does not use any mixing orwhipping chambers.

BACKGROUND OF THE INVENTION

Conventional hot or cold beverage dispensing systems are widely used inoffices, convenience stores, restaurants, homes, etc.

One type of widely used beverage dispenser system uses an impeller, suchas blades, disc, etc., driven in rotation by an electric motor thatmixes powder such as coffee or tea powder or syrup with a hot or coldliquid such as liquid in a whipping bowl or chamber before beingdispensed in a cup. A system of this type is described for example inU.S. Pat. No. 4,676,401.

Systems of this type are sometimes expensive and cumbersome as a spaceis required for a mixing bowl or whipper-chamber and impeller engine.Further, in order to avoid hygienic issues, due to residual product leftin the whipper-chamber and/or on the impeller, these systems requirecertain maintenance and periodic cleanings. Moreover, when usingpowders, precipitation of non-dissolved powder particles as well asstratification of liquids in a cup after dispensing may occur,especially at ambient temperature. “Stratification” in this usage refersto the amount of heterogeneity at different levels in the liquid part ofthe product.

Another type of system for producing and dispensing whipped soft drinks,such as hot chocolate and beverages, without using a mechanical whippingmechanism, such as rotating blades, has been proposed in U.S. Pat. No.6,305,269. In this system, the whipping of the mixture of syrup andwater used to produce the beverage is achieved by intermixing, within avented mixing chamber, intersecting streams of syrup and water that aredirected toward an intersection point under pressure. Even though thissystem eliminates the use of an impeller in the mixing chamber, the wallof the mixing chamber after it has been used becomes quickly soiled byresidues so the hygiene is still an issue and periodical cleaning of themixing chamber is still required. As the cleaning operations oftenrequire the mixing chamber to be removed they are labor-intensive andcostly. Moreover, it has been shown that the foam obtained with thissystem using one water jet and one concentrate jet typically had a soapyappearance with large bubble size, and stability was extremely poor.

Other dispensing systems use in-cup mixing of dry beverage powder with ajet of water directed to a cup to mix with the powder and to producefoam, as for instance, EP 1088504 A or EP 1 348 364 A1, but there areseveral disadvantages to these existing systems which are: 1) In-cupmixing of dry powder provides insufficient mixing with certain foodcomponents, such a milk powder, 2) In cup mixing of powder does notproperly deliver homogeneous cold beverage as certain powders do notdissolve well with a non-heated diluent, 3) The existing devices havetoo large a footprint for accommodating the powder storage, 4) Theexisting devices are usually complex and costly with systems to move thecup from the storage area to the mixing area, 5) Some existing devicesalso provide splashing during mixing as to their particular jetconfiguration which can create hygienic and/or cleaning issues.

An improved system is needed that is better suited for producing bothfoamed and non-foamed products, without stratification issues, in a morehygienic manner, while eliminating the need for cleaning in place (CIP)devices, reducing product contamination and also reducing the mechanicalcomplexity of known dispensers. More particularly, a system is neededfor foamed beverage, such as cappuccino-type beverages, with an optimalfoam layer, and that preferably can reduce cleaning and maintenance.

SUMMARY OF THE INVENTION

The invention relates to a food product dispenser. A preferredembodiment of the dispenser has a diluent source, at least one diluentnozzle, at least one food component source in a liquid form, at leastone food component nozzle, and a delivery device. The delivery deviceconnects the diluent source to the diluent nozzle and the componentsource to the food component nozzle. The delivery device and nozzles arepreferably configured such that the diluent and food component areejected from the diluent and food component nozzles, respectively indiluent and food component streams, directly into the container. Thedelivery device and diluent nozzle(s) are further configured forejecting a stream of diluent at a predetermined spatial configuration inwhich the diluent stream impacts on at least one internal wall of thecontainer and within a velocity range effective to create turbulence andmix the food component so to produce the food product. A preferredcontainer is a drinking cup, although other embodiments are preferablyconfigured for dispensing a small number of servings, preferably one totwo, into a container for immediate personal consumption, although otherembodiments can dispense a greater number of servings, such as less thanfive or ten. The preferred dispenser is a food-service beveragedispenser. In the preferred embodiment, the diluent nozzle is configuredfor ejecting the diluent stream at an angle relative to vertical. Thediluent nozzle is preferably inclined relative to vertical by more than5 degrees.

In the preferred embodiment, the delivery device and diluent nozzle arefurther configured for ejecting at least one stream of fluid, andpreferably two or more, in a predetermined spatial configurationrelative to vertical and within a velocity range effective to produce alayer of foam on the food product wherein the ratio foam-to-liquidobtained within a minute, after the food and diluent have beendispensed, in the container is of at least 1:5, more preferably, of atleast 1:4, most preferably from about 1:3 to 1:1. The configuration ofthe stream(s) of diluent is such that no significant splashing can occurfrom the container.

In a preferred embodiment, the stream or streams dispensing conditionsare such that no significant splashing is provided and the streams inthe region from the nozzles to the container are unsupported by anyfunneling or diluent protection structure. Therefore, cleaning iseliminated while a proper mixing of the food product is carried out inthe container.

In one embodiment, a second diluent nozzle is provided which produces asecond diluent stream that impacts on an internal wall and/or bottomwall of the container at an impacted location which is offset to thefirst diluent stream produced from the first diluent nozzle. The seconddiluent nozzle is preferably oriented to direct a diluent streamrelative to vertical of from 0 to 30 degrees, more preferably, of from 0to 10 degrees, most preferably of from 0 to 5 degrees.

The delivery device is configured to deliver diluent from the diluentnozzle(s) at a diluent flow rate and linear velocity of between about 1and 120 ml/s and 10 and 3,500 cm/s, respectively.

In one embodiment, the diluent nozzle comprises a single orifice pernozzle so to form a single thin stream of diluent to impart a velocitywhich can be sufficiently high to provide a thorough, rapid mixing withhigh turbulence in the container and absence of stratification issue. Asingle orifice nozzle is preferred to produce a thick layer of foam onthe top of the food product.

In another embodiment, the diluent nozzle comprises a plurality oforifices to form a plurality of streams forming a showerheadconfiguration. The number of shower-like nozzle orifices may vary from 2to 30, more preferably 3 to 5 orifices. A shower-like nozzle provides areduced linear velocity and therefore this configuration is preferredwhen a food product with a low amount of foam or no foam is desired.

The dispenser may comprise a plurality of food component sources; aplurality of food component nozzles for dispensing different foodcomponents from the food component sources in the container; and thedelivery device may be configured for selectively activating anddeactivating the flow from the food component nozzles for dispensing aselected combination of one or more of the food components in thecontainer depending on the type of beverage product selected fordispensing. The dispenser can deliver foamy cappuccinos, as in oneembodiment, one food component source can contain a milk based or milkconcentrate and the other food component source can contain a coffeebased concentrate.

The invention also relates to a method of preparing a food product froma food product dispenser, comprising directing separate streams ofdiluent and flowable food components into a container,

wherein at least one stream of diluent forms an inclination anglerelative to vertical and,

wherein the diluent stream impacts on at least one wall of the containerwithin a velocity range effective to create turbulence and mix with thefood component so to produce the food product.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a diagram schematically showing one embodiment of a beveragedispensing device according to the invention;

FIG. 2 a is a front view of a detail showing schematically an example ofspatial orientation of the nozzles of a food dispensing device accordingto the invention comprising one concentrate nozzle and three waternozzles;

FIG. 2 b is a cross-sectional bottom view of the water and concentratenozzles shown in FIG. 2 a ;

FIG. 3 a is a front view of a detail showing schematically anotherexample of spatial orientation of the nozzles of a food dispensingdevice according to the invention comprising two concentrate nozzles andtwo water nozzles;

FIG. 3 b is a cross-sectional bottom view of the water and concentratenozzles shown in FIG. 3 b;

FIG. 4 a to 4 h schematically illustrate various embodiments of thedevice of the invention with water and concentrate nozzles placed abovea container;

FIG. 5 a diagram schematically showing another embodiment of a beveragedispensing device according to the invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The present invention can provide a device for dispensing a hot or coldbeverage that is hygienic, efficient, compact, and relatively low costto run and maintain. This can be obtained without the use of a mixing orwhipping chamber, which consequently requires very little maintenanceand is highly hygienic. A preferred embodiment of the invention providesa device for dispensing a hot or cold beverage which is able to delivera beverage with good foaming at fairly high temperatures (typicallyabove 65° C.) and able to deliver an homogeneous non-heated beverage(typically between 5 and 16° C.), without requiring the use ofmechanical whipping mechanism, producing uniform high quality beveragesfrom a concentrate. The preferred embodiment is also preferably suitablefor large scale, high volume usage. The food product dispenser of theinvention will be described as a beverage dispenser but other dispenserssuch as sauce, soup or stock dispensers are intended to be within thescope of the invention.

The invention concerns a device for dispensing a beverage comprising adiluent source, at least one diluent nozzle, at least one food componentsource in flowable form, at least one food component nozzle and adelivery device connecting the diluent source to the diluent nozzle andthe food component source to the food component nozzle. The deliverydevice and nozzles are configured such that the diluent and foodcomponent are ejected from the diluent and food component nozzles,respectively, in diluent and component streams, directly in thecontainer. The delivery device and diluent nozzle are further configuredfor ejecting the streams of diluent at a spatial configuration in whichthe diluent stream impacts on at least one internal wall of thecontainer and within a velocity range effective to create turbulence andmix with the food component to produce the food product. The term“fluid” in the present application means any sort of liquid diluentstypically used for diluting a food component. Typically, the diluent iswater, either hot water, ambient or refrigerated water but otherdiluents could be used such as milk or stock. The food component is aliquid food or beverage product and/or a liquid concentrate. The liquidconcentrate can be chosen among the group consisting of coffee, cocoa,milk, juice, sucrose, high fructose corn syrup, flavor, nutritional andother concentrates, and a combination thereof. One advantage of a liquidfood component resides in that the mixing and foaming are particularlyeffective in the whipperless system of the invention, both for hot andcold products delivered. Surprisingly, the mixing is improved(solubilization time reduced, homogeneous liquid, . . . ) and the levelof foam can be significantly increased as compared to dry or powdercomponents. The cold solubility problem met with dry and powdercomponents are also eliminated and cold beverages can be obtained withan excellent mixing and, if required, higher foam attributes. Anotheradvantage is the reduced storage space of the liquid concentratepackages as compared to powder canisters and the like and the reducedcomplexity for dosing and transporting the food component. Furthermore,in absence of whipper or mixing chamber, the device is even moresimplified and more economical for a wider beverage offer.

In a preferred embodiment, the diluent nozzle is configured for ejectingthe diluent stream at an angle relative to vertical. A certaininclination of the diluent stream surprisingly improves the mixing and,also the foaming, when desired, by creating turbulence in the containerwhile at the same time significantly reducing the splashing from thecontainer. Although some embodiments can additionally use them, thepreferred embodiments also have the advantage of not requiring the useof mixing bowls, impellers or mixing chambers to operate, therebyeliminating the costly cleaning procedures while improving hygienicperformance. More particularly, the streams in the region from thenozzles to the container are unsupported by any funneling or diluentprotection structure.

The diluent nozzle is also further spatially configured for ejecting thestream of diluent at a spatial configuration in which the diluent streamimpacts on the internal sidewall and/or bottom wall of the container. Ina preferred embodiment, at least one diluent stream impacts on the sidewall of the container. In a preferred embodiment, the diluent nozzle isconfigured above the container so that the diluent or water stream isinclined relative to vertical of more than 5 degrees. Below 5 degrees,the water stream provides too much splashing and mixing and the foamlevel are not as good. The optimal range of inclination for the diluentstream is of from 10 to 35 degrees and, most preferably, of from 15 to20 degrees with respect to vertical. The inclination is the maximalangle of inclination of the water stream as measured as compared tovertical. This particular stream orientation tends to confer a watervortex effect in the container which improves the mixing and reducessignificantly the mixing time.

Preferably, a second diluent or water nozzle produces a second diluentor water stream that impacts at a lower angle than the first waterstream of the first water nozzle. The second stream may impact on aninternal wall or bottom wall of the container at an impacting pointwhich is offset to the impacting point, preferably, at a lower positionin the container, than the first diluent stream produced from the firstdiluent nozzle. An even preferred embodiment comprises two streams ofdiluent coming from two separate diluent nozzles; one stream impactingon the sidewall, the other diluent stream impacting on the bottom wall.As a result, in addition to a vortex effect, the second stream createsturbulence of the flow of liquid by disturbing the circular direction ofthe vortex flow. The resulting flow pattern becomes a disturbed flowpattern enhancing turbulence which so improves mixing. The seconddiluent nozzle is oriented preferably to direct a diluent streamrelative to vertical of from 0 to 30 degrees, more preferably 0 to 10degrees, even more preferably of from 0 to 5 degrees. These at least twostreams, one at about 30 to 40 degrees and one at about 0 to 10 degrees,provide an optimal jet configuration where surprisingly good mixing andfoaming have been noticed without incurring heterogeneity of the liquidin the end beverage (i.e., “stratification”).

The sidewall(s) of the container can be straight or angled withoutaffecting the performance of the mixing of the streams provided that thestreams are directed as described. Preferably, the sidewall of thecontainer is slightly angled in a conventional manner such as that usedfor paper or styrofoam coffee cups. Thus, the container may have anangled sidewall of from 1 to 15 degrees. It is acceptable for thegenerating line of the sidewall to be straight or slightly rounded,either in a convex or concave manner. The bottom can be flat or may havea certain structure that enhances swirling of the fluid, such structurebeing a central apex or a dome, or projections that breaks the vortexflow (such as radial ribs or equivalent structures).

The conditions of the diluent streams regarding flow rates and linearvelocity are important to consider depending on the result on thebeverage product to be achieved, in particular, whether a foamy beverageor non-foamy beverage is desired. Proper mixing can be obtained moregenerally by configuring the delivery device in such a manner that theat least one (preferably two or more) diluent nozzles distributes thediluent stream at a diluent flow rate of between about 1 and 120 ml/sand the diluent velocity between 10 and 3,500 cm/s. Surprisingly, incombination with the flow rate and velocity of the water jets, theviscosity of the liquid concentrate plays an important role in thequality of the foam level and the resolution of the stratificationproblem. Preferred concentrate viscosity is between 1 and 5,000 cP, morepreferably between 5 and 3,200 cP, and most preferably between 10 and600 cP.

More specifically, for producing a foamed beverage, the delivery deviceis configured to deliver diluent from the diluent nozzle at a flow rateand a linear velocity of between about 5 and 40 ml/s, and 800 and 2750cm/s, respectively, and the food component is a liquid concentratehaving a viscosity between 1 and less than 5,000 cP. Most preferably,the linear velocity is set between about 10 and 40 ml/s and 10 and 650cm/s, respectively, and the food component is a liquid concentratehaving a viscosity between 5 and 600 cP. Highest viscosity values tendto provide a stable and thicker foam but this may cause more difficultyto mix the concentrate and this may cause stratification issues. Anincrease of the linear velocity may resolve this issue.

In these conditions, a thicker layer of foam with a more homogeneousbubble distribution is obtained as compared to when working outside ofthe given ranges. The amount of foam is also greater than with drypowder components. The ratio foam-to-liquid obtained within a minute,after the food component and diluent have been dispensed, in thecontainer can be of at least 1:5. In general, the ratio foam-to-liquidobtained is between 1:4 and 1:1; which is far more than one can usuallyexpect to get when using dry or powder components.

In conditions for a non-foamed beverage, the delivery device isconfigured to deliver diluent from the diluent nozzle at flow rate andat linear velocity of between about 10 and 40 ml/s and 10 and 650 cm/s,respectively, and the food component is a liquid concentrate having aviscosity between 5 and 600 cP. Most preferably, the flow rate is setbetween 10 and 40 ml/s, the linear velocity is set between about 10 and150 cm/s, respectively, and the food component is a liquid concentratehaving a viscosity between 10 and 600 cP.

As a common denomination, “delivery device” means in general allmechanical elements enabling to transport both the diluent and the foodcomponent(s) at the required flow rating conditions. The delivery deviceof the invention may comprise a first pumping mechanism arranged betweenthe water source and each water nozzle for controlling the water flowrate, and a second pumping mechanism arranged between each of saidliquid concentrate sources and said concentrate nozzles for controllingthe flow rate of the liquid concentrate. Both the amount of water andthe amount of concentrates can thus be supplied and dosed in anappropriate and accurate manner. Preferably, the pumping mechanisms arepulse delivery type pumps, such as a peristaltic pumps. Indeed, the useof this type of pump allows an improved mixing and foaming of thedispensed liquids by creating pulsing of thereof. Other delivery devicecan include gear pumps, centrifugal pumps, vane pumps or diaphragmpumps.

In another embodiment, the diluent delivery device comprises forsupplying the diluent under pressure through the nozzle, a pumplessdiluent line under pressure connected to the tap water supply when tapwater pressure is sufficient to provide the required flow rates andvelocity. Preferably, a controllable flow reductor is associated to thepumpless water pressure line to control the flow rate and velocity ofthe diluent along the line. The flow reductor can be electronicallycontrolled by the control unit to vary the flow rate and linearvelocity.

Advantageously, the device of the invention can further comprise thermalexchange units for heating or cooling the sources to offer the option ofdispensing hot or cold beverages on demand.

Other features and advantages of the present invention will appear moreclearly upon reading the following description of preferred embodimentsof the dispensing system according to the present invention, thisdescription being made with reference to the annexed drawings.

Referring to FIG. 1, a first embodiment of a beverage dispensing deviceaccording to the invention capable of implementing the method of theinvention is shown and designated by the general reference numeral 1. Abeverage is herein to be understood to mean any beverages, hot or cold,that can be prepared from at least one concentrate such as a syrup, acoffee concentrate, a cocoa concentrate, a milk concentrate, tea orjuice concentrate, etc. or a combination thereof, mixed with a liquidsuch a water to produce a beverage suitable for consumption such as asoft drink, a coffee drink, etc. As will be explained hereinafter, thebeverage dispensing device according to the invention is also able toproduce and dispense a beverage with a foam layer having a goodconsistency and stability.

In the embodiment shown in FIG. 1, dispensing device 1 comprises a firstnozzle 2 and a second nozzle 4 for supplying a diluent such as water.The water in this embodiment is supplied in the form of a first streamor jet 6 a and a second stream or jet 6 b of water through theatmosphere from water ejection orifices. Fluids other that water canalternatively be used. Water jets 6 a and 6 b are directed respectivelyalong a first path and a second path toward the inside 11 of thecontainer 10. Nozzles 2 and 4 are oriented with respect to vertical sothat first jet 6 a and second jet 6 b are offset to each other andimpact on a different region or point in the inside of the container.The first nozzle 2 is configured to direct the water jet 6 a at apositive angle θ greater than 5 degrees with respect to vertical,preferably between 10 and 35 degrees relative to vertical, in such amanner that the jet impacts on the sidewall of the container.Preferably, the stream should impact on the sidewall of the container ata height in the container at or above the first lower quarter of thecontainer. The second jet 6 b is also configured to direct a second jetat an angle lower than jet 6 a, preferably of between 0 and 10 degreesfrom vertical so that it preferably impacts at a lower height in thecontainer. As illustrated in FIG. 1, one preferred configuration for jet6 b is to have it impacting the bottom of the container. The preferredcombination of jets enables to obtain a surprisingly rapid mixing and ahigh level of foam of good quality, at the previously defined specificfoam conditions, while avoiding splashing from the cup.

The dispensing device further comprises a third nozzle 14 and fourthnozzle 15 for supplying, respectively a first and second concentrates inthe form of, respectively, a first jet or stream 16 of concentrate, anda second jet or stream 17 of concentrate. into the container. Nozzles 14and 15 are oriented so that the concentrates are preferably at a levelsufficiently low to be rapidly and entirely wiped by the water streams.Preferably, the concentrate so impacts in the container at a lowerheight than the water streams. Preferably, the nozzles 14 and 15 directthe concentrate stream at an angle between 0 and 20 degrees, morepreferably 0 to 10 degrees.

Diluent nozzles 2,4 are connected respectively to a source 18 of fluid,such as water in the present example, via supply lines 20, 21. In thisembodiment, which allows the production of both hot and cold beverages,either supply lines 20 or the source of diluent itself can be associatedto a thermal exchange unit.

The supply lines are also connected to diluent pumps 24, 25 which areall controlled by a control unit 28, such as micro-controller CM in thedrawings.

Preferably, the thermal exchange unit (not represented) is of theon-demand, tankless, water heating/cooling type, connected to a watertap line. In an alternative embodiment, a hot water tank or cooling tankcan be used instead or in additional to the thermal exchange unit.Preferably, at least one of the pumps is configured to deliver pulses ofthe diluent or food component. Pumps 24, 25 which allow the water flowrates to be controlled, are preferably of the pulsing water-deliverytype, such as a peristaltic pump. This type of pumps allows pulsed waterjets to be generated, providing the advantage of contributing to themixing of the water and the concentrate and to the production, amountand quality of the foam layer formed on the dispensed beverage. It willbe noted, however, that the peristaltic pump can be replaced by anothertype of pump, such as diaphragm pump, or can be omitted if tap waterpressure is sufficiently high for generating an appropriate water flowrate.

Concentrate nozzles 14, 15 are connected to respective sources of liquidconcentrate 30, 31 via respective supply lines 32, 33 includingrespective pumps 34, 35 controlled by control unit 28. Pumps 34, 35which allow the concentrate flow rate to be controlled, are preferablyof the same type as pumps 24, 25 described above. The source of liquidconcentrate 30 would typically be formed of a pouch filled with liquidconcentrate arranged in an appropriate holder for easy refill. Theconcentrates used for dispensing are preferably shelf-stable due totheir formulation. Typically, appropriate liquid concentrates contain0.1-0.2% potassium sorbate, and have a pH less than 6.3 and wateractivity less than 0.85. Concentrate:water dilution ratios may vary offrom 1:100 to 1:2 depending on the nature of the concentrate. Forexample, pure coffee concentrate typically ranges of from 1:100 to 1:4,more preferably from 1:50 to 1:10. Milk concentrate typically ranges offrom 1:10 to 1:3. A single source of combined concentrates can also beused such as a liquid blend of coffee and/or cocoa, a whitener (e.g.,milk based or non-dairy based whitener) and, optionally, sweetener(e.g., sugar or non-sugar sweetener). Concentrate:water dilution ratiosfor such combinations may typically vary of from 1:6 to 1:2.

Water nozzles 2, 4 and concentrate nozzles 14, 15 may be structurallyindependent of each other to allow easy adjustment of their respectiveorientation. But the water nozzles and the concentrate nozzles mayalternatively be constructed in a single integral or unitary unit,thereby preventing disorientation and facilitating the maintenanceand/or the replacement of these nozzles.

Typically, the diameter of ejection orifice of water nozzles 2 and 4ranges from about 0.075 to about 9.5 mm, more preferably 0.1 to 3, andis most preferably of about 0.5 to 1.2 mm.

The liquid concentrate viscosity plays an important role in achieving agood mixing and dilution with the water for the production of a highquality beverage. In a preferred embodiment, the concentrate viscosityis selected within the range from preferably about 1 cP, more preferablyfrom about 10 cP, and most preferably from about 100 cP, to preferablyabout 5,000 cP, more preferably to about 3,200 cP, even more preferablyto about 2,200 cP, and most preferably to about 600 cP.

It should be noted that the water linear velocity through nozzles 2 and4 not only affects achieving a good mixing, but also the control of theamount of foam created on top of the beverage. Tests have shown thatwater linear velocity for foamy beverages should be controlled to rangefrom preferably about 800 cm/s, more preferably from about 2750 cm/s,and most preferably from about 1100 cm/s, preferably to about 2500 cm/s,taking into account that a higher water velocity produces a higheramount of foam. However one will note in this respect that very highlinear velocity results in undesirable foam appearance (very largebubbles) and texture and splashing.

To achieve whiter foam, water may be delivered for a slightly longerperiod than the concentrates. On the other hand, linear velocity shouldpreferably not exceed about 650 cm/s for preparing a beverage withoutfoam. The water linear velocity can be readily adjusted via an adequatecontrol of the pumps 24, 25 by control unit 28.

The water flow rate also plays a role in the production of the foam ontop of the beverage with respect to the initial foam-to-liquid ratio andthe stability of the foam after delivery.

Tests have also shown that the relation between concentrate viscosityand flow rate plays a significant role for mixing, especially at ambienttemperature. For highly viscous concentrate, having a viscosity on theorder of 2200 cP, such as cocoa liquid concentrate, good mixing of theconcentrate with the water requires a water linear velocity of about1800 cm/s, while for less viscous concentrate, having a viscosity of theorder of 550 cP, such as coffee concentrate, a water linear velocity ofabout 1500 cm/s produces a homogeneous beverage.

Moreover, to avoid stratification of the liquid portion of the beverage,i.e., the amount of heterogeneity of the liquid portion, care must alsobe taken to adjust the water linear velocity through nozzles 2, 4 as afunction of the viscosity of the liquid concentrate. Tests have shownthe lower the viscosity and the higher the water linear velocity, theless stratification and that substantially no stratification wasobserved with viscosity below about 2500 cP and water linear velocitygreater than 1800 cm/s for liquid concentrate. Interestingly, tests havealso shown that beyond a certain value of viscosity (more than 5,000cP), the increase of velocity and diluent temperature was pointless toavoid stratification.

Regarding the food component or concentrates, concentrate flow rateranges of from 1.5 to 40 mL/s and the food component is a liquidconcentrate of viscosity comprised between 10 and 5,000 cP. The flowrate, viscosity and velocity conditions may vary depending on the typeof concentrate.

Referring now to FIGS. 2 a, 2 b, 3 a, 3 b two other embodiments of abeverage dispensing device according to the invention capable ofimplementing the method of the invention comprising two concentratenozzles and two water nozzles are shown. Similar or identical elementsto these described in connection with FIG. 1 bear the same referencenumerals. FIGS. 2 a and 2 b show another example of a spatialorientation of the nozzles of a beverage dispensing device comprising acoffee concentrate 14 and a milk concentrate nozzle 15 and two waternozzles 2, 4, the streams or jets delivered by these nozzles beingdirected toward the container where the mixing of the water and at leastone liquid concentrate occurs. In this example the four jets arearranged in alignment along a vertical plane P. As in the firstembodiment, the angle formed of the water jets may vary between 0 to 80degrees, preferably from 10 to 35 degrees, and most preferably from 25to 35 degrees relative to vertical; the choice of this angle dependingon the mixing and foaming performance desired and also on the roomnecessary for accommodating the number of concentrate nozzles arrangedwithin the perimeter defined by the water nozzles.

FIGS. 3 a, 3 b show another embodiment in which the food concentratenozzles and water nozzles are not placed within a same vertical plane.This embodiment may offer a wider choice for varying the angles of thediluent and concentrate streams than the previous embodiment.

FIGS. 4 a to 4 h shows examples of various combinations of water andconcentrate nozzles for the dispensing device of the invention.

FIG. 4 a shows a shower-like water nozzle 2 a in angular configurationand a vertically oriented food concentrate nozzle 14 a.

FIG. 4 b shows a shower-like water nozzle 2 b in angular configurationand two vertically oriented concentrate nozzles 14 b, 15 b.

FIG. 4 c shows a vertically oriented single-orifice water nozzle 2 c anda vertically oriented concentrate nozzle 14 c.

FIG. 4 d shows two shower-like inclined water nozzles 2 d, 3 d and onevertically oriented concentrate nozzle 14 d .

FIG. 4 e shows an inclined shower-like water nozzle 2 e, a verticallyoriented single-orifice water nozzle 3 e and a vertically-orientedconcentrate nozzle 15 e.

FIG. 4 f shows an inclined single-orifice water nozzle 2 f and avertically oriented concentrate nozzle 14 f.

FIG. 4 g shows an inclined two-stream nozzle 2 g and a verticallyoriented concentrate nozzle 14 g.

FIG. 4 h shows an inclined conical stream nozzle 2 h and a verticallyoriented concentrate nozzle 14 h.

Of course many other variations of these examples are possible byskilled artisans having this disclosure before them, and all of theseremain within the scope of the invention.

Another embodiment of the dispenser of the invention is illustrated inFIG. 5. The dispensing device 1 b comprises a first diluent nozzle 2, asecond diluent nozzle 4 and a third diluent nozzle 5 connectedrespectively to diluent lines 20, 21, 22. The fluids lines are free frompositive displacement pumps as opposed to the embodiment of FIG. 1 butare associated in diluent communication with a manifold 23 thatdistributes water through each line 20-22 from a tap water conduit. Thepressure of water supply is of from 0 to 50 psi, typically between 20and 40 psi to provide a sufficient pressure in the diluent lines and todeliver the flow rate and velocity in the predetermined ranges. Flowreductors 25, 26, 27 are respectively positioned along each diluent line20, 21, 22 to vary in controllable manner the flow rates and velocityaccording to the beverages to be produced. The reductors are associatedin signal communication with the controller 28 to receive input from thecontroller to restrict or enlarge the flow opening of each diluent lineaccording, for example, to programmed functions in software(s) stored inthe control unit. The reductor may be any suitable flow reduction devicesuch as a needle vane and the like. In a possible variant, one singleflow reductor could replace the flow reductors 25-27 and so be placedbefore the manifold to control the flow of all diluent lines 20, 21, 22at a time. However, separate controls of the flow are preferred, inparticular, since one of the diluent line, preferably verticallyoriented diluent line 22, can serve to ensure a sufficient amount ofwater is delivered for proper dilution within the delivery time, inparticular, for large volume beverages. The diluent line 22 and itsnozzle 5 can be set at a lower velocity but a higher flow rate than thetwo other lines/nozzles in order to add a sufficiently large amount ofwater for large beverages while the two other diluent lines have thefunction to ensure the mixing and eventually foaming of the beverage.

A method for preparing a beverage comprising a mixture of liquid and atleast one liquid concentrate will now be described hereinafter inconnection with the embodiment shown in FIG. 1. In a first step, thecontainer 10 is placed in a serving position on a dispensing bay orsupport 12 of dispensing device 1 so as to be in the path of thedispensed water and concentrate streams, substantially below water andliquid concentrate ejection orifices of the water nozzles 2 and 4 andconcentrate nozzle 14. The dispensing bay is configured for receivingthe container at a dispensing location for receiving the food producttherein in the defined position. The dispensing bay may, for instance,comprise a recess which matches with the shape of the external bottompart of the container. The bay may also comprise a ring, a magnet, apress-fitting connection or any sort of referential placing means. Thecontainer (e.g., through the bay) and nozzle(s) assembly are preferablynon-moveable. However, although not preferred as adding complexity tothe dispenser, a rotary mechanism can be provided to allow to move thedispensing bay and nozzle(s) assembly relative to each other.

Upon actuation of a switch on a user's selection board associated withthe control unit 28, the control unit 28 causes first the activation ofwater pumps 24, 25 and the opening of water valves, if any, to producethe water jets 6 a and 6 b in air via water nozzles 2 and 4 respectivelyalong a first and a second paths from water source 18. The water nozzles2 and 4 are oriented so that the water jets 6 a and 6 b thus producedimpacts on the inside of the container 10, at high speed but withoutsplashing, as aforementioned.

If a hot beverage desired, such as based on a user input, control unit28 will also activate thermal exchange unit so as to heat the water tothe desired temperature. Control unit 28 also causes the activation ofselected concentrate pumps 34 or 35, or both 34 and 35, and the openingof concentrate valves (if any) to produce concentrate stream(s) 16 or 17or, both 16 and 17, in air via the concentrate nozzles 14 or 15, or both14 and 15, along paths 32, 33 or, both 32 and 33, from concentratesources 30 or 31, or both 30 and 31. Once the quantity of water andconcentrate to be delivered has been reached control unit 28 causes thepumps 24 , 25, 34 or 35, or both 34 and 35, to stop.

Based on the user's selection, the control unit operates the water pumpswithin the range of flow rates that corresponds to the selected product.Linear velocity may be controlled by different means. In one possibleembodiment, the velocity is controlled by varying the speed of thepumps. For peristaltic pumps, for instance, the speed is varied byvarying the voltage distributed to the pump. In another possibleembodiment, the food product dispenser comprises at least onecontrollable flow reductor placed along of the diluent line(s) beforethe diluent nozzle(s). The flow reductor has a flow opening that can beadjusted in size by any suitable mechanical valve means such as a needleor the like. The flow reductor is preferably controlled electronicallyby the control unit 28 although a manual control can be envisaged.

The control unit 28 can be configured for controlling the deliverydevice that allows dosing of the diluent and food components at anysequence. However, in a preferred embodiment, the control unit isconfigured for controlling the delivery device for substantiallyejecting the diluent and food component(s) substantially with a certainoverlap period where both diluent and food component(s) aresimultaneously ejected so that mixing is more efficient and the dispenseperiod is shortened. Preferably, the unit also controls the deliverydevice to eject water before and/or after food component has beenejected in order to complete the dilution and/or the mixing of the foodproduct. The completion of the dilution can also be achievedadvantageously by a third stream of diluent of lower velocity but higherflow rate then the first and second diluent streams, in particular, whenlarge volume beverages are desired, e.g., of more than 110 mL. It shouldbe noted that control unit 28 is preferably arranged so as to cause theconcentrate to be delivered only when water jets are produced. In thatrespect it will be noted that in the case where more than one water pumpis used, the control of these water pumps is preferably arranged so asto deliver the water jets in a synchronized manner, at least during thedelivery of the concentrate, to achieve the desired mixing effect.However, according to the desired dosage of concentrate in the beverage,control unit 28 can be arranged so as to start the delivery of theconcentrate either simultaneously with or after the start of waterdelivery and stop the delivery of concentrate either before orsimultaneously with the water delivery. In that respect it should benoted that the delivery of concentrate can be stopped before the waterso that the foam produced becomes whiter. The controller may thus bearranged so as to switch the liquid concentrate sources on or offsequentially or simultaneously at any desired dosing time intervalsaccording to the final mixture formulation requirements.

In the following examples, various beverages have been prepared inconnection of a dispensing device and method of the invention, variouspreparation parameters have been experimented.

EXAMPLES Example 1

A cappuccino beverage was prepared using two water jets. The position ofwater jets are: first jet is 15 degree (from vertical) in one plane andangled by 20 degree in the direction of the plane perpendicular to thefirst one; second jet was vertical in both perpendicular planes. Flowrate and linear velocity of water jets were 20 ml/s and ˜1800 cm/s,respectively. A liquid concentrate containing milk proteins, sugar andcoffee was dispensed at 10 ml/s flow rate with linear velocity of ˜35cm/s. Viscosity of the liquid concentrate was ˜600 cP. Water temperaturewas 85° C.; the concentrate was kept at ambient temperature.

No liquid stratification, and high foam-to-liquid ratio (about 0.7) werevisually observed. Further, foam was very stable and stiff, anddesirable appearance with a uniform distribution of small bubbles wasobserved in dispensed cappuccino drink. No splashing from the cup wasobserved.

Example 2

A mochaccino beverage was prepared using two water jets. The position ofwater jets are: first jet is 15 degree (from vertical) in one plane andangled by 20 degree in the direction of the plane perpendicular to thefirst one; second jet was vertical in both perpendicular planes. Flowrate and linear velocity of water jets were 20 ml/s and about 1800 cm/s,respectively. A liquid concentrate containing milk proteins, sugar andcocoa was dispensed at 4.5 ml/s flow rate with linear velocity of about15 cm/s. Viscosity of the liquid concentrate was about 5,000 cP. Watertemperature was 85° C.; the concentrate was kept at ambient temperature.

Stiff foam with high foam-to-liquid ratio and no liquid stratificationwas observed in the dispensed drink. Also, no splashing from the cup wasobserved.

Example 3

A mochaccino beverage was prepared under conditions provided by Example2 but with flow rate and linear velocity of water jets of 30 ml/s and˜2750 cm/s, respectively.

Stiff foam with high foam-to-liquid ratio and no liquid stratificationwere observed. Foam bubble sizes were acceptable but larger than inExample 1. Also, no splashing from the cup was observed.

Example 4

A mochaccino beverage was prepared under conditions provided by Example3 but using a liquid concentrate containing milk proteins, sugar andcocoa with viscosity of 5,400 cP.

Stiff foam with high foam-to-liquid ratio similar to that in Example 3but liquid stratification (poor mixing with undissolved portion of cocoaconcentrate at bottom of the cup) was observed in the dispensed drink.Also, no splashing from the cup was observed.

Example 5

A mochaccino beverage was prepared under conditions provided by Example4 (concentrate viscosity of 5,400 cP) but using water jets with linearvelocity of about 4,000 cm/s.

Liquid stratification and splashing from the cup was observed. Foam wasstiff with high foam-to-liquid ratio. Foam bubble sizes were slightlyhigher than that in Example 4.

Example 6

A mochaccino beverage was prepared under conditions provided by Example4 but using water at 95° C.

Liquid stratification still was observed. Further, no splashing as inExample 4 from the cup was observed. Foam characteristics were alsosimilar to that in Example 4.

Example 7

A cappuccino beverage was prepared using two water jets. The position ofwater jets are: first jet was 15 degree (from vertical) in one plane andangled by 20 degree in the direction of the plane perpendicular to thefirst one; second jet was vertical in both perpendicular planes. Waterflow rate and linear velocity were about 17.5 ml/s and about 1500 cm/s,respectively. Coffee liquid concentrate was dispensed at flow rate 5ml/s with linear velocity of ˜15 cm/s. Milk liquid concentrate wasdispensed at flow rate 20 ml/s with linear velocity of ˜120 cm/s.Viscosities of the milk and coffee liquid concentrates were ˜10 and 550CP, respectively. Water temperature was 85° C.; concentrates were keptat ambient temperature.

No liquid stratification and high foam-to-liquid ratio (˜0.8) wereobserved. Further, foam was very stable and stiff (˜200 seconds by“sphere” test compared to target 8-10 seconds), and had desirableappearance with a uniform distribution of small bubbles. Overall,quality of the foam was found to be similar to that prepared usingsteam. Also, no splashing from the cup was observed.

The foam stiffness (“sphere” test) was measured by placing a 5/16″ nylonsphere on the surface of the foam, such that it exerts a normal downwardstress. The time in seconds required for the sphere to disappear beneaththe foam surface was recorded, and used as an indicator of foamstiffness.

Example 8

A cappuccino beverage was prepared using two water jets. The position ofwater jets are: first jet is 15 degree (from vertical) in one plane andangled by 20 degree in the direction of the plane perpendicular to thefirst one; second jet was vertical in both perpendicular planes. Waterflow rate and linear velocity were 25 ml/s and ˜2250 cm/s, respectively.Coffee liquid concentrate was dispensed at flow rate 5 ml/s with linearvelocity of ˜15 cm/s. Milk liquid concentrate was dispensed at flow rate20 ml/s with linear velocity of ˜120 cm/s. Viscosities of the milk andcoffee liquid concentrates were ˜10 and 550 CP, respectively. Watertemperature was 85° C.; concentrates were kept at ambient temperature.

No liquid stratification and high foam-to-liquid ratio (1.0) wereobserved. Further, foam of dispensed cappuccino drink was very stableand extremely stiff (˜850 seconds by “sphere” test), and has desirableappearance with a uniform distribution of small bubbles. Overall,quality of the foam was found to be similar to that prepared usingsteam. Also, no splashing from the cup was observed.

Example 9

A cappuccino beverage was prepared using two water jets under conditionsprovided by Example 8 but using water jets with linear velocity of˜4,000 cm/s.

No liquid stratification was found in the dispensed beverage. However,splashing from the cup was observed.

Example 10

A cappuccino beverage was prepared using two water jets under conditionsprovided by Example 8 but the position of water jets were: first jet was5 degree (from vertical) in one plane and vertical in the direction ofthe plane perpendicular to the first one; second jet is vertical in bothperpendicular planes.

No liquid stratification was found in the dispensed beverage. However, ahigh splashing from the cup was observed.

Example 11

A cappuccino beverage was prepared using two water jets under conditionsprovided by Example 8 but using water jets with velocity of 600 cm/s.

No liquid stratification was found in the dispensed beverage, andpractically no foam was observed. Also, no splashing from the cup wasobserved.

Example 12

A cappuccino beverage was prepared using two water jets under conditionsprovided by Example 8 but using water jets with velocity of 10 cm/s.

No liquid stratification was found in the dispensed beverage, and nofoam was observed. Also, no splashing from the cup was observed.

Example 13

A chocolate beverage was prepared using two water jets. The position ofwater jets are: first jet is 15 degree (from vertical) in one plane andangled by 20 degrees in the direction of the plane perpendicular to thefirst one; second jet was vertical in both perpendicular planes. Waterflow rate and linear velocity were 20 ml/s and ˜1800 cm/s, respectively.Cocoa liquid concentrate was dispensed at flow rate 5 ml/s with linearvelocity of ˜15 cm/s. Milk liquid concentrate was dispensed at flow rate15 ml/s with linear velocity of ˜100 cm/s. Viscosities of the milk andcocoa liquid concentrates were ˜10 and 2200 CP, respectively. Watertemperature was 85° C.; concentrate was kept at ambient temperature.

Good mixing with no liquid stratification, and high foam volume andstability with desirable appearance of bubbles were observed indispensed chocolate drink.

Example 14

A mochaccino beverage was prepared using three water jets. The positionof water jets are: first jet was 15 degree (from vertical) in one planeand angled by 20 degree in the direction of the plane perpendicular tothe first one; second and third jets were vertical in both perpendicularplanes. Water flow linear velocity was ˜1200 cm/s, respectively. Coffeeand cocoa liquid concentrates were dispensed at flow rate 5 ml/s withlinear velocity of ˜15 cm/s. Milk liquid concentrate was dispensed atflow rate 20 ml/s with linear velocity of ˜120 cm/s. Viscosities of themilk, coffee and cocoa liquid concentrates were ˜10, 550 and 2,200 cP,respectively. Water temperature was 85° C.; concentrates were kept atambient temperature.

No liquid stratification and high foam-to-liquid ratio (˜0.8) wereobserved in the dispensed beverage. Further, foam was very stable andstiff (˜200 s by “sphere” test compared to target 8-10 s), and haddesirable appearance with a uniform distribution of small bubbles. Also,no splashing from the cup was observed.

Example 15

A cappuccino beverage was prepared using two water jets under conditionsprovided by Example 8 but using water at ambient temperature. Inaddition, the liquids were dispensed in a cup containing ice (˜½ of cupvolume was filled with ˜1.5×1.5×2 cm ice cubes before beveragedispensing).

Good mixing with no liquid stratification, and high foam volume andstability with desirable appearance of bubbles were observed indispensed chocolate drink.

Example 16

A cappuccino beverage was dispensed over ice using water at ambienttemperature under conditions provided by Example 15 but with the firstwater jet inclined by 5 degree from vertical.

A lot of splashing around a cup was observed.

Example 17

A coffee-containing beverage was prepared using two water jets atambient temperature and a liquid concentrate at ambient temperature. Theposition of water jets are: first jet is 15 degree (from vertical) inone plane and angled by 20 degree in the direction of the planeperpendicular to the first one; second jet was vertical in bothperpendicular planes. Flow rate and linear velocity of water jets were25 ml/s and ˜2250 cm/s, respectively. The liquid concentrate containingmilk proteins, sugar and coffee was dispensed at 10 ml/s flow rate withlinear velocity of ˜35 cm/s. Viscosity of the concentrate was ˜600 cP.

No liquid stratification, and foam with high foam-to-liquid ratio wereobserved. Further, foam was very stable and stiff, and desirableappearance with a uniform distribution of small bubbles was observed indispensed ambient temperature drink. No splashing from the cup wasobserved.

Example 18

A coffee-containing beverage was prepared using two water jets and aliquid concentrate at ambient temperature under conditions provided byExample 17 but using an additional concentrate of antifoam agent: FG10silicone based antifoam agent (Basildon Chemical Company, Oxon, UK). Ashot of the antifoam agent was added during dispensing of water andcoffee containing concentrate.

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 19

A coffee containing beverage was prepared using two water jets and aliquid concentrate at ambient temperature under conditions provided byExample 17 but using the liquid concentrate containing milk proteins,sugar, coffee and antifoam agent.

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 20

A beverage was prepared using two water jets at ambient temperature andan apple juice liquid concentrate at ambient temperature underconditions provided by Example 17 but using an apple juice as the liquidconcentrate.

No liquid stratification, and foam with high foam-to-liquid ratio wereobserved. Further, foam was very stable and stiff, and desirableappearance with a uniform distribution of small bubbles was observed indispensed ambient temperature drink. No splashing from the cup wasobserved.

Example 21

A juice was prepared using two water jets and a liquid concentrate atambient temperature under conditions provided by Example 20 but using anadditional concentrate of antifoam agent (FG10 silicone based antifoamagent). A shot of the antifoam agent was added during dispensing ofwater and the juice concentrate.

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 22

A juice beverage was prepared using two water jets and a juice liquidconcentrate at ambient temperature under conditions provided by Example20 but using the juice liquid concentrate containing an antifoam agent(FG10 silicone based antifoam agent).

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 23

A coffee-containing beverage was prepared using two water jets atambient temperature and a liquid concentrate at ambient temperature. Thebeverage was prepared by dispensing the liquids over ice (about ¾ volumeof cup was filled with ice cubes before liquid dispensing). The positionof water jets are: first jet is 15 degree (from vertical) in one planeand angled by 20 degree in the direction of the plane perpendicular tothe first one; second jet was vertical in both perpendicular planes.Flow rate and linear velocity of water jets were 25 ml/s and ˜2250 cm/s,respectively. The liquid concentrate containing milk proteins, sugar andcoffee was dispensed at 10 ml/s flow rate with linear velocity of ˜35cm/s. Viscosity of the liquid concentrate was ˜600 cP.

No liquid stratification, and foam with high foam-to-liquid ratio wereobserved. Further, foam was very stable and stiff, and desirableappearance with a uniform distribution of small bubbles was observed indispensed ambient temperature drink. No splashing from the cup wasobserved.

Example 24

A coffee-containing beverage over ice was prepared using two water jetsand a liquid concentrate at ambient temperature under conditionsprovided by Example 23 but using an additional concentrate of antifoamagent. A shot of the antifoam agent (FG10 silicone based antifoam agent)was added during dispensing of water and coffee containing concentrate.

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 25

A coffee containing beverage over ice was prepared using two water jetsand a liquid concentrate at ambient temperature under conditionsprovided by Example 23 but using the liquid concentrate containing milkproteins, sugar, coffee and antifoam agent (FG10 silicone based antifoamagent).

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 26

A beverage over ice was prepared using two water jets at ambienttemperature and a apple juice liquid concentrate at ambient temperatureunder conditions provided by Example 23 but using an apple juice as theliquid concentrate.

No liquid stratification, and foam with high foam-to-liquid ratio wereobserved. Further, foam was very stable and stiff, and desirableappearance with a uniform distribution of small bubbles was observed indispensed ambient temperature drink. No splashing from the cup wasobserved.

Example 27

A juice over ice was prepared using two water jets and a liquidconcentrate at ambient temperature under conditions provided by Example26 but using an additional concentrate of antifoam agent. A shot of theantifoam agent was added during dispensing of water and the juiceconcentrate.

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 28

A juice beverage over ice was prepared using two water jets and a juiceliquid concentrate at ambient temperature under conditions provided byExample 26 but using the juice liquid concentrate containing an antifoamagent.

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 29

A coffee-containing beverage was prepared using two water jets at ˜4° C.and a liquid concentrate at ambient temperature. The position of waterjets are: first jet is 15 degree (from vertical) in one plane and angledby 20 degree in the direction of the plane perpendicular to the firstone; second jet was vertical in both perpendicular planes. Flow rate andlinear velocity of water jets were 30 ml/s and ˜2750 cm/s, respectively.The liquid concentrate containing milk proteins, sugar and coffee wasdispensed at 10 ml/s flow rate with linear velocity of ˜35 cm/s.Viscosity of the liquid concentrate was ˜600 cP.

No liquid stratification, and foam with high foam-to-liquid ratio wereobserved. Further, foam was very stable and stiff, and desirableappearance with a uniform distribution of small bubbles was observed indispensed ambient temperature drink. No splashing from the cup wasobserved.

Example 30

A coffee-containing beverage was prepared using two water jets at ˜4° C.and a liquid concentrate at ambient temperature under conditionsprovided by Example 29 but using an additional concentrate of antifoamagent. A shot of the antifoam agent was added during dispensing of waterand coffee containing concentrate.

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 31

A coffee containing beverage was prepared using two water jets ˜4° C.and a liquid concentrate at ambient temperature under conditionsprovided by Example 29 but using the liquid concentrate containing milkproteins, sugar, coffee and antifoam agent.

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 32

A beverage was prepared using two water jets at ˜4° C. and an applejuice liquid concentrate at ambient temperature under conditionsprovided by Example 29 but using an apple juice as the liquidconcentrate.

No liquid stratification, and foam with high foam-to-liquid ratio wereobserved. Further, foam was very stable and stiff, and desirableappearance with a uniform distribution of small bubbles was observed indispensed ambient temperature drink. No splashing from the cup wasobserved.

Example 33

A juice was prepared using two water jets and a liquid concentrate atambient temperature under conditions provided by Example 32 but using anadditional concentrate of antifoam agent. A shot of the antifoam agentwas delivered during dispensing of water and the juice concentrate.

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

Example 34

A juice beverage was prepared using two water jets ˜4° C. and a juiceliquid concentrate at ambient temperature under conditions provided byExample 32 but using the juice liquid concentrate containing an antifoamagent.

A homogeneous beverage (no liquid stratification) with no foam wasobserved. In addition, no splashing from the cup was observed.

It will be understood that the present invention has been described withreference to a particular embodiment, which is an illustration of theprinciples of the invention. Numerous modifications may be made by thoseskilled in the art without departing from the true spirit and scope ofthis invention defined by the appended claims. For example, depending onthe number and type of beverages to be prepared the number of waternozzles and concentrate nozzles may vary and the control unit may beadapted, preferably with the dispensing device providing at least twowater jets and one liquid concentrate stream that impact in thecontainer for collecting prepared beverage.

For example, while the shape of the water jets and concentrate streamsgenerated is preferably cylindrical one may envisage in variants usingwater jets and/or concentrate streams of different shapes such as forexample of star, square, triangle, oval, oblong, or othercross-sectional shape. In variant one could also envisage arranging theejection orifices of the liquid nozzles closer to the vertical axis,than that of the concentrate nozzles, and in another embodiment, the oneor more of the concentrate streams can join and be directed together tothe intersection location.

1. A food product dispenser comprising: a diluent source; at least one diluent nozzle; at least one food component source in a liquid form; at least one food component nozzle; a delivery device connecting the diluent source to the diluent nozzle and the food component source to the food component nozzle; the delivery device and nozzles are configured such that the diluent and food component are ejected from the diluent and food component nozzles, respectively, in diluent and component streams, directly into the container; and the delivery device and diluent nozzle are configured for ejecting the stream of diluent at a predetermined spatial configuration in which the diluent stream impacts on at least one internal wall of the container and within a velocity range effective to create turbulence and mix with the food component to produce the food product.
 2. The dispenser of claim 1, wherein the diluent nozzle ejects the diluent stream at an angle relative to vertical.
 3. The dispenser of claim 1, wherein the diluent nozzle ejects the stream of diluent at a spatial configuration in which the diluent stream impacts on an internal surface of the container.
 4. The dispenser of claim 1, wherein the delivery device and diluent nozzle eject the stream of diluent at a predetermined spatial configuration relative to vertical and within a velocity range effective to produce a layer of foam on the food product wherein a ratio of foam-to-liquid obtained within one minute after the food and diluent have been dispensed in the container is at least 1:5.
 5. The dispenser of claim 1, wherein the streams in a region from the nozzles to the container are unsupported by any protection structure.
 6. The dispenser of claim 1 comprising a dispensing bay configured for receiving a container at the dispensing location for receiving the food product therein in a defined position.
 7. The dispenser of claim 1, wherein the diluent is water and the food component is selected from the group consisting of a liquid concentrate, a liquid food and a beverage product concentrate.
 8. The dispenser of claim 1, wherein the diluent nozzle is configured so that the diluent stream is inclined relative to vertical by more than 5 degrees.
 9. The dispenser of claim 1, wherein the diluent nozzle is configured so that the diluent stream is inclined relative to vertical of from 10 to 35 degrees.
 10. The dispenser of 1, comprising a second diluent nozzle producing a second diluent stream that impacts on an internal wall of the container at a location which is offset and lower than that of the first diluent stream produced from the first diluent nozzle.
 11. The dispenser of claim 10, wherein the second diluent nozzle is oriented to direct a diluent stream relative to vertical of from 0 to 5 degrees.
 12. The dispenser of claim 1, wherein the delivery device is configured to deliver diluent from the at least one diluent nozzle at a diluent flow rate and linear velocity of between about 1 and 120 ml/s and 10 and 3,500 cm/s, respectively.
 13. The dispenser of claim 12, wherein, for producing a foamed beverage, the delivery device is configured to deliver diluent from the diluent nozzle at a flow rate and a linear velocity of between about 5 and 40 ml/s, and 800 and 2750 cm/s, respectively, and the food component is a liquid concentrate having a viscosity between 1 and 5,000 cP.
 14. The dispenser of claim 12, wherein for producing a foamed beverage, the delivery device is configured to deliver diluent from the diluent nozzle at a flow rate and linear velocity of from 15 to 30 ml/s, and 1100 to 2500 cm/s, respectively, and the food component is a liquid concentrate having a viscosity between 5 and 2200 cP.
 15. The dispenser of claim 12, wherein for producing a non-foamed beverage, the delivery device is configured to deliver diluent from the diluent nozzle at flow rate and at linear velocity of between about 1 and 40 ml/s and 10 and 650 cm/s, respectively, and the food component is a liquid concentrate having a viscosity between 5 and 600 cP.
 16. The dispenser of claim 12, wherein for producing a non-foamed beverage, the delivery device is configured to deliver diluent from the diluent nozzle at flow rate and at linear velocity of between about 10 and 40 ml/s and 10 and 150 cm/s, respectively, and the food component is a liquid concentrate having a viscosity between 10 and 500 cP.
 17. The dispenser of claim 1, wherein the diluent nozzle comprises at least one orifice having a diameter of between 0.075 and 9.5 mm.
 18. The dispenser of claim 1, wherein the diluent nozzle comprises at least one orifice of a diameter of between 0.1 and 3.0 mm.
 19. The dispenser of claim 1, wherein the diluent nozzle comprises a plurality of orifices to form a plurality of streams forming a showerhead configuration.
 20. A dispenser of a food product comprising: a diluent source; at least one diluent nozzle; at least one food component source in a liquid form; at least one food component nozzle; a delivery device connecting the diluent source to the diluent nozzle and the food component source to the food component nozzle; the delivery device and nozzles are configured such that the diluent and food component are ejected from the diluent and food component nozzles, respectively, in diluent and component streams, directly into the container; and the delivery device and diluent nozzle are configured for ejecting the stream of diluent at a predetermined spatial configuration in which the diluent stream impacts on at least one internal wall of the container and within a velocity range effective to create turbulence and mix with the food component to produce the food product; at least one diluent pump configured for pumping the diluent from the diluent source to the at least one diluent nozzle at a sufficient flow rate for producing the at least one diluent stream; and at least one food pump configured for pumping the food component from the at least one food component source to the at least one food component nozzle at a sufficient flow rate for producing the at least one food component stream.
 21. The dispenser of claim 20, wherein the at least one of the diluent pump and food pump is configured to deliver pulses of the diluent or food component.
 22. The dispenser of claim 20, wherein the pumps are selected from the group consisting of peristaltic pumps, gear pumps, centrifugal pumps, vane pumps and diaphragm pumps.
 23. The dispenser of 20 comprising a controller associated with the pumps for controlling the flow rates and linear velocity.
 24. The dispenser of claim 1, wherein the delivery device further comprises a pumpless diluent line under pressure connected to a tap water supply.
 25. The dispenser of claim 24, comprising a controller associated with the flow reductor for controlling the flow rates and linear velocity.
 26. The dispenser of claim 1 comprising a controller configured for controlling the delivery device for substantially simultaneously ejecting diluent and food component.
 27. The dispenser of claim 26, comprising a controller configured for controlling the delivery device for ejecting diluent before the food component is ejected.
 28. The dispenser of claim 1, wherein the food component is a liquid concentrate selected from the group consisting of coffee, cocoa, milk, juice, sucrose, high fructose corn syrup, flavor, nutritional and other concentrates, and a combination thereof.
 29. The dispenser of 1, wherein: the food component source comprises a plurality of food component sources; and the food component nozzle comprises a plurality of food component nozzles for dispensing different food components from the food component sources in the container, and the delivery device is configured for selectively activating and deactivating the flow from the food component nozzles for dispensing a selected combination of one or more of the food components in the container depending on the type of beverage product selected for dispensing.
 30. The dispenser of claim 1 comprising a thermal exchange unit configured for heating or cooling the diluent to be dispensed.
 31. A method of preparing a food product from a food product dispenser, comprising directing separate streams of diluent and flowable food components into a container such that the stream of diluent forms an inclination angle relative to vertical and the diluent stream impacts on at least one wall of the container within a velocity range effective to create turbulence and mix with the food component so to produce the food product.
 32. The method of claim 31, wherein the diluent is inclined by more than 5 degrees relative to vertical.
 33. The method of claim 31, wherein a second diluent stream is directed into the container.
 34. The method claim 31, wherein the second diluent stream is positioned at a lower angle than the first stream.
 35. The method claim 31, wherein the diluent flow rate and diluent linear velocity is of between about 1 and 120 mL/s and 10 and 3,500 cm/s, respectively.
 36. The method of claim 35, wherein the food component flow rate ranges of from 1.5 to 40 mL/s and the food component is a liquid concentrate of viscosity comprised between 10 and 5,000 cP.
 37. The method of claim 31, wherein the velocity of the diluent stream is controllable from a reduced velocity range within which a non-foamed food product is formed to an increased velocity range within which a foamed food product is formed in the container.
 38. The method of claim 31, wherein the spatial configuration relative of the diluent and food streams and the diluent velocity range are effective to produce a layer of foam on the food product wherein a ratio of foam-to-liquid obtained within a minute, after the food component and diluent have been dispensed, in the container is at least 1:5.
 39. The method of claim 36, wherein, for producing a foamed beverage, the diluent flow rate and diluent linear velocity range is between about 5 and 40 ml/s and 800 and 2750 cm/s, respectively, and the food component is a liquid concentrate having a viscosity between 1 and less than 5,000 cP, and the most preferably between 10 and 2200 cP.
 40. The method of claim 36, wherein, for producing a non-foamed beverage, the diluent flow rate and diluent linear velocity is between about 1 and 40 ml/s and 10 and 650 cm/s, respectively, and the food component is a liquid concentrate having a viscosity between 5 and 600 cP.
 41. The method of 31, wherein no stratification occurs in the dispensed food product.
 42. The method of claim 31, wherein no splashing occurs from the container. 